Peel off and discard
the charred skins from the peppers and eggplants, along with the stems and seeds.
Roast three olive oiled red peppers in a 450º oven for about 20 minutes / Remove from the oven when skins are becoming charred / Cover immediately with a piece of foil and let sit for 20 minutes longer / Remove
charred skins from peppers along with seeds and place in a blender or food processor / Add a couple of tablespoons of olive oil, 1/4 teaspoon red pepper flakes, 1/2 teaspoon or so of cumin and turmeric, salt & pepper to taste / Process and adjust flavorings to suit yourself.
Remove
the charred skin from the peppers and chop.
Not exact matches
Roast in the oven until the
skins have started to
char & separate
from the inner flesh and the
peppers have started to collapse, about 25 - 30 minutes (you may need to rotate pans halfway to ensure even roasting).
Remove the vegetables
from the baking sheet as their
skins char on all sides, the cherry tomatoes will be done next followed by the serrano and red bell
pepper which could take up to 10 minutes.
Clean
peppers removing the
charred skins, open the
peppers by making a slit
from top to bottom and remove the seeds and veins.
My favorite thing to grill... that's a tough one but I love taking the fresh zucchini, bell
peppers, egg plant, onions
from our garden and roasting them... so good the
charred skins with the olive oil....